Thai Style Chicken Soup Recipe 495

THAI CHICKEN SOUP

Steps:

• Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
• Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

SPICY CHICKEN THAI SOUP

Steps:

• Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
• Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
• Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
• Stir in mushrooms and cook for 5 more minutes.
• Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
• Skim off any excess oil and fat that rises to the top and discard.
• Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
• Remove from heat and add about 1/2 the cilantro.
• Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

THAI-STYLE CHICKEN SOUP RECIPE - (4.9/5)

Steps:

• Heat oil in large saucepan over medium heat until just shimmering. Add lemongrass, shallots, cilantro and 1 tablespoon fish sauce. Cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth and 1 can coconut milk. Bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine mesh strainer and discard solids. Rinse saucepan and return broth mixture to pan. Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms and cook until just tender, 2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat. Combine lime juice, curry paste and remaining 2 tablespoons fish sauce in small bowl. Stir into soup. Ladle soup into bowls and garnish with cilantro, chiles, and scallions. Serve immediately with lime wedges.

THAI CHICKEN SOUP

Steps:

• Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
• Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

THAI CHICKEN NOODLE SOUP

Steps:

• Heat a large stock pot over medium heat. Add oil, carrots, onion, and bell pepper. Cook for about 3 minutes. Add chicken and mix well. Add garlic. Cook until chicken is no longer pink in the center and juices run clear, 5 to 10 minutes.
• Mix in chicken broth, coconut milk, curry paste, salt, and pepper. Bring soup to a boil, about 5 minutes. Add noodles and allow soup to come to a boil again. Reduce heat to low and simmer about 3 minutes.
• Cover the pot, remove from heat, and let sit just until noodles are tender, 5 to 10 minutes.

THAI CHICKEN SOUP

Steps:

• To make the broth, place the chicken carcass and wings in a large pan. Cover with cold water, then add the rest of the ingredients and simmer for 1 hr.
• Strain the chicken broth into a clean pan. Carefully pick out any pieces of chicken and return to the broth. Put the broth back on the heat and bring back to the boil.
• Add the noodles and cook for 3 mins until tender, then stir in the beansprouts, pak choi, red chilli, soy sauce, honey and lime juice, adding the squeezed lime halves to the pot, too. Can be frozen at this point. Cook for 2 mins more. Ladle the soup into bowls, scatter over the spring onions and mint leaves, and serve with the lime wedges for squeezing over.

THAI-STYLE CHICKEN SOUP

Steps:

• Heat oil in large saucepan over medium heat until just shimmering.
• Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown).
• Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat.
• Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes.
• Pour broth through fine-mesh strainer and discard solids in strainer.
• Rinse saucepan and return broth mixture to pan.
• Return pan to medium-high heat.
• Stir remaining can coconut milk and sugar into broth mixture and bring to simmer.
• Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes.
• Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes.
• Remove soup from heat.
• Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup.
• Ladle soup into bowls and garnish with cilantro, chilis, and scallions.
• Serve immediately with lime wedges.

QUICK THAI-INSPIRED CHICKEN SOUP

Steps:

• Heat vegetable oil in a heavy-bottomed pot over medium-high heat. Add ginger and garlic and saute for about 1 minute. Add onion, bell pepper, and carrot and saute for 1 minute more. Add chicken and cook and stir until browned and no longer pink in the centers, 5 to 7 minutes.
• Pour in chicken broth and coconut milk and bring to a boil.
• Slice bok choy diagonally. Add to boiling soup and cook until tender, about 5 minutes. Serve in bowls.

THAI-STYLE CHICKEN SOUP

Steps:

• Heat 1 Tablespoon peanut oil in a pan, cook, chicken in batches until browned, remove and set to one side.
• In the same pan heat the remaining oil and add the leek and garlic, cook, stirring, until soft.
• Transfer the leek and garlic to a large saucepan along with the chicken, add curry powder, cumin and coriander, stir, until fragrant.
• Stir in stock, lemon grass, milk and sambal, bring to the boil, simmer, uncovered, 10 Min's.
• Mix the tablespoon of water with cornflour, add this along with the fish sauce, stir over heat until soup boils and thickens.
• Just before serving stir in capsicum, onion, juice and coriander.
• Serve soup hot by itself or with bread.